Executive Chef Eddy Shin at Chapter 8 Steakhouse in Agoura Hills, Calif., uses a cast iron skillet for his chicken, which he starts on the stovetop and finishes in the oven. This dish is best served immediately.

Ingredients

2bone-in chicken breast halves or leg quarters

1/2teaspoon salt

1/8teaspoon white pepper

3tablespoons canola, peanut or vegetable oil

Instructions

Preheat oven to 450F.

Sprinkle chicken with salt and pepper. Heat a cast iron skillet over high heat. Add oil and place chicken skin side down in the pan.

Cook 7 to 8 minutes or until a crispy crust forms.

Place in oven and bake 15 to 20 minutes. Pierce chicken with a fork near end; if juices run clear, chicken is done.